Mini Banana Oat Muffins
These wholesome mini banana oat muffins are easy to make and perfect for a healthy snack or breakfast, featuring ripe bananas and rolled oats without any added sugar or eggs.
Ingredients
Main Ingredients
- 4 large large ripe bananas Very ripe—lots of brown speckles for best sweetness and moisture.
- 3 cups rolled oats Old-fashioned oats are ideal; quick oats will work but may change texture.
- 1 tsp vanilla extract
Optional Mix-ins
- 1/2 cup chocolate chips or chopped nuts or dried fruit Add any mix-ins of your choice.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and generously grease a mini muffin pan or use liners.
- In a large bowl, mash the ripe bananas until mostly smooth—small lumps are okay.
- Add rolled oats and vanilla extract to the mashed banana and stir until evenly combined.
- Fold in your chosen mix-ins (if using), about 1/2 cup total.
- Spoon the batter into the prepared mini muffin pan, filling each cup close to the top.
Baking
- Bake for 15–18 minutes or until the tops are set and lightly golden. A toothpick should come out mostly clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
These muffins can be stored at room temperature for up to 24 hours in an airtight container, in the fridge for 5 days, or frozen for up to 3 months. If using perishable mix-ins, refrigerate. Reheat for best texture.